Coffee Malt Pulled Pork (with Threefold Cord Robust Porter)

Coffee Malt Pulled Pork (with Threefold Cord Robust Porter)

1 boneless pork butt (5-6 lbs./2-3 kg)

Chocolate malt rub:
1 oz. (28 g) chocolate malt, ground fine in coffee grinder
1 oz. (28 g) sweet paprika
1 oz. (28 g) brown sugar
1 oz. (28 g) kosher salt
1 oz. (28 g) freshly ground black peppercorns

Hop mop sauce:
1 cup hop tea (1⁄4 oz./7 g Cascade hops and 1 cup boiling water)
1⁄2 cup malt vinegar
1⁄2 stick unsalted butter (melted)
1 Tb. of chocolate malt rub (above)

Step by Step
1. Rinse the pork with cold water, pat dry, then rub evenly with the chocolate malt rub. Let rest in refrigerator overnight uncovered.

2. Using indirect grilling, smoke the pork butt at 200-250 °F (95-129 °C) with wood chips of your choice (apple/cherry or even spent grains) for two to three hours, mopping with sauce every 20-30 minutes. Wrap pork butt completely with foil and place in 250 °F (129 °C) oven until fork tender (4-6 hours).

3. Once cooked to fork tender, shred the pork, roughly adding any leftover mop sauce and extra malt vinegar if needed.

4. Serve with your favorite BBQ sauce, coleslaw, homemade pickles, and a nice soft bun.

Issue: July-August 2015

Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Threefold Cord Robust Porter recipe.